Pumpkin Snickerdoodle Bundt Cake
This incredibly delicious Pumpkin Snickerdoodle Bundt Cake is made with a moist and tender pumpkin cake and coated with a spiced cinnamon sugar, then drizzled with a maple glaze!
Ingredients
Pumpkin Snickerdoodle Cake
- 15 oz. can of pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) brown sugar, packed
- 1 cup (200g) granulated sugar
- 1 cup neutral oil vegetable, canola, avocado, light olive oil, etc.
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 3 cups (360g) all purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
Spiced Cinnamon Sugar Coating
- 3 tablespoon unsalted butter, melted
- ⅓ cup (66g) granulated sugar
- 1½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
Maple Glaze
- 3 tablespoon unsalted butter
- ¼ cup maple syrup
- ½ cup powdered sugar
- pinch of salt
Instructions
Pumpkin Snickerdoodle Cake
- Prep: Preheat the oven to 350℉Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- Combine wet ingredients: In a large bowl, add pumpkin puree, brown sugar, granulated sugar, neutral oil, eggs, and vanilla extract and mix until completely combined.15 oz. can of pumpkin puree (not pumpkin pie filling), 1 cup (200g) brown sugar, packed, 1 cup (200g) granulated sugar, 1 cup neutral oil, 3 large eggs, 2 tsp vanilla extract
- Add dry ingredients: To the wet ingredients, sift in the flour, baking soda, salt, cinnamon, and pumpkin pie spice and mix until just incorporated. Do not over mix.3 cups (360g) all purpose flour, 2 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, 2 tsp pumpkin pie spice
- Bake: Pour the batter into the prepared pan, then bake for 48-60 minutes until a toothpick inserted comes out clean. Mine took around 52 minutes to bake. Remove from the oven and let cool for at least 15 minutes before inverting onto a baking rack.
Spiced Cinnamon Sugar Coating
- Once cake is mostly cooled (you could even wait until it's completely cooled if you're prepping the cake ahead), brush with melted butter, making sure to get every nook and cranny.3 tbsp unsalted butter, melted
- In a small bowl, mix together the sugar, cinnamon, and pumpkin pie spice, then sprinkle sugar on top of the cake. To get the sides, you'll want to scoop cinnamon sugar into your hands and pat it to the sides of the cake and all around.⅓ cup (66g) granulated sugar, 1½ tsp cinnamon, ¼ tsp pumpkin pie spice
Maple Glaze
- In a small sauce pan, add the butter and maple syrup and place on medium heat. Let the butter melt completely, then take it off the heat and mix in the powdered sugar and salt. Whisk thoroughly until there are no lumps (this could take a couple minutes). Initially it will look pretty lumpy from the powdered sugar, but the more you whisk, the more it comes together.Let it sit for at least 15 minutes to thicken a little before pouring it onto the cake.3 tbsp unsalted butter, ¼ cup maple syrup, ½ cup powdered sugar, pinch of salt
- Cake will stay fresh at room temperature in an airtight container for at least 3 days. To last longer, cover tightly and refrigerate for up to 5 days.
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